In a large bowl, combine the shredded rotisserie chicken, crumbled bacon, nonfat Greek yogurt, hot sauce, reduced fat cheddar cheese, diced pickled jalapeños, and ranch seasoning. Mix well until everything is combined.
Spoon the chicken filling onto the wraps and fold them tightly into burritos.
Place the wraps in a skillet over medium-high heat and cook until golden brown on all sides.
To make the creamy jalapeño ranch, add the remaining nonfat Greek yogurt, light mayo, pickled jalapeños, jalapeño brine, ranch seasoning, and a splash of water to a blender. Blend until smooth.
Serve the warm wraps with the creamy jalapeño ranch for dipping.
Cook it hands-free.
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